(Seriously, have you ever tried to reheat leftover boxed mac and cheese? It’s not pretty and neither is food waste!) This homemade macaroni and cheese is just as quick as the kind that comes out of a box, is one thousand times more delicious, and won’t leave you with a mass of gross congealed leftovers. Is it lunchtime? Is it dinner time? Are you starving? Do you need a mac and cheese fix? Yes? Well, I’ve got just the thing for you: mac and cheese for one. I divided this in 2 containers and froze one.A quick recipe for mac and cheese for one.
Let the dish sit for 5 to 10 minutes before serving. Those edges will be a welcome and flavorful addition to each serving. Bake, uncovered, for 30 minutes, until you have beautiful, browned edges. Dish the mixture into a buttered 9-13 pan and sprinkle with extra grated cheeses and cayenne. The combination should be fairly saucy, almost soupy. Pour sauce over pasta and stir until completely incorporated. Halt the cooking by draining the pasta and rinsing with cold water. You want barely undercooked pasta so that it can finish in the oven later. Add a generous amount of salt to the water and cook the pasta until almost but not quite al dente (two minutes before the package directions indicate). Somewhere during this sauce-cooking process, your pasta water has started boiling. 
I make my sauces in the microwave turns out great and never scorches. When sauce thickens, add cheeses, salt and spices to the sauce, and stir until all the cheese has melted.
Cook the sauce for about 10 minutes, stirring occasionally to avoid scorching. Gradually add milk, whisking briskly to maintain a smooth sauce. 
The roux should be cooked and free of the flour flavor but still light in color. Continue to stir this roux over medium heat for two to three minutes. Meanwhile, begin the sauce by making a roux: in a medium saucepan melt the butter over medium heat.
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